Fall Wine Pairing Ideas & Recipes
2019 Sparkling Cuvee Apple Cider Mimosa
Mix ¼ Cups of sugar and 1 tablespoon of cinnamon in a shallow bowl or plate
Dip the rim of a champagne flute in cider and coat with cinnamon sugar mix
Fill ½ of the flute with Sparkling Cuvee and fill with apple cider. (We like honey crisp cider)
Garnish with thin apple slice.
Enjoy!
2020 100% Oaked Chardonnay with Winter White Salad
What you’ll need
2 heads of cauliflower florets cut into thin slices
1 tbsp olive oil
Sea salt to taste
3 Belgian endives cut into thin rounds
1 ripe pear, cored and thinly sliced
3/4 cups of green grapes
2 tbsp pine nuts toasted lightly in a dry pan
1 small clove of garlic finely minced or pressed
1/2 cups buttermilk
1/3 cup plain Greek yogurt
3 oz Blue Cheese crumbled
Juice from 1/2 lemon
Directions
Preheat the oven to 400F. Toss the cauliflower slices with the olive oil and sprinkle with sea salt. Spread on a metal rimmed baking sheet and roast until tender and lightly browned, about 20–25 minutes, flipping once halfway through.
To assemble the salad, toss the roasted cauliflower with the sliced endive. Divide between 2 plates and top each salad with a few slices of pear, a handful of grapes, and a sprinkling of pine nuts.
To make the dressing
Whisk together the minced garlic, buttermilk, Greek yogurt, crumbled blue cheese, and lemon juice until thickness is consistent and a few chunks of cheese remain. Taste and adjust seasoning as desired. Drizzle dressing on top of each salad.
2020 100% Pinot Noir with Brined Turkey Breast Glazed with Spiced Pinot Noir
What you’ll need
½ cup salt
1/3 cup sugar
1 tablespoon black peppercorns
1 cinnamon stick
2 bay leaves
3 quarts water
1-quart ice-cold water
1 -3-pound bone-in half turkey breast, skin on
½ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
2 tablespoons salted butter
½ cup California Pinot Noir
2 tablespoons sugar
4 large whole garlic cloves, peeled
Serves 4 double recipes per 3lbs.
Directions
In a pot that will hold at least 8 quarts, add the salt, 1/3 cup sugar, peppercorns, cinnamon, bay leaves, and 3 quarts of water to make the brine. Stir to combine.
Bring to a boil over high heat. Remove from heat and stir in 1 quart of ice-cold water. Cover and refrigerate until completely cool.
Add the turkey breast to the cooled brine, cover, and refrigerate for 6 hours.
Remove turkey from the brine, pat dry, and place in a roasting pan bone-side down.
Preheat the oven to 450°F
Mix the cumin, cardamom, and measured ground black pepper in a small bowl.
Melt the butter in a small saucepan over medium heat. Stir in ¼ teaspoon of the spice mix.
Spoon the spiced butter evenly over the turkey breast.
Pour the wine into a small skillet. Stir in 2 tablespoons sugar and remaining spice mixture. Simmer over medium-high heat until the liquid is reduced to 3 tablespoons. Set aside.
Put the turkey in the oven and roast for 15 minutes.
Toss the garlic cloves in the bottom of the roasting pan. Reduce the oven temperature to 350°F and roast for 45 more minutes.
Remove the turkey from the oven. Spoon the wine mixture over the turkey. Return to the oven and roast for 20 minutes longer, or until the internal temperature reaches 160°F.
Remove the pan from the oven and transfer the turkey to a serving platter. Let rest for 15 minutes.
Pour the juice from the roasting pan and any juice from the resting turkey into a small saucepan. Bring the juices to a boil, and then lower the heat to keep them warm.
To serve, slice the turkey and serve with warm pan juices.
100% Malbec with Slow Cooker Green Bean Casserole
Turkey taking up all the oven space? Don’t stress, this slow-cooker green bean casserole will help!
What you’ll need
2 - 12 oz bags of frozen whole green beans, thawed
1 - can 10 3/4 oz condensed cream of celery or mushroom soup
1 - clove garlic, finely chopped
1 teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon pepper
1 - 8 oz package of sliced fresh mushrooms (about 3 cups)
½ cup chopped red bell pepper
½ cup slivered almonds
½ cup half-and-half
1 tablespoon all-purpose flour
1 ½ cups seasoned croutons slightly crushed
Directions
Spray 3- to 4-quart slow cooker with cooking spray. In a slow cooker, mix beans, soup, thyme, garlic, salt and pepper.
Cover; cook on Low heat setting 4 to 5 hours.
Stir mushrooms, bell pepper and almonds into bean mixture in a slow cooker. In a 1-cup measuring cup, beat half-and-half and flour with whisk until well blended; stir into bean mixture.
Cover; cook 30 minutes longer or until beans are crisp-tender. Just before serving, sprinkle it with croutons.
Idawine with Mushroom and Bacon Stuffing
What you’ll need
4 strips of bacon, cooked & chopped into pieces
4 stalks of celery, chopped (leaves separated & used later)
1 small yellow onion, diced
1 lb button mushrooms or use an assortment of mushrooms for extra flavor!
1/2-1 tsp rubbed sage, to taste
½ tsp fresh thyme leaves
Sea salt and freshly cracked pepper, to taste
3 cloves of garlic, minced
8 cups of bread cubes you can also use cornbread cubes
2 tbsp fresh parsley, chopped
3 cups chicken broth
2 eggs
1 tbsp butter
Directions
Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray or butter.
In a large skillet, cook the bacon until crisp and golden; remove it to a paper towel; chop it into pieces. Drain the bacon grease, reserving 1 tablespoon.
Add 1 tablespoon of butter to the skillet and sauté the onion and celery until tender. Add mushrooms, sage, thyme, salt & freshly cracked black pepper, to taste.
Cook and stir for 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Remove from the heat; stir in the bread cubes, celery leaves, fresh parsley, and bacon.
Combine eggs and broth; whisk very well. Stir into the stuffing mixture and gently mix until evenly coated. Spread the stuffing in the prepared baking dish.
Dot with some remaining butter. Cover and bake for 30 minutes, or until the stuffing temperature reaches 165 degrees. Uncover and bake 10 minutes longer or until lightly golden brown. Serve and enjoy.
Liquid Quack and Pumpkin Pie
What you’ll need
¼ cup Brown Sugar
2 tbsp Liquid Quack Moscato
¼ tsp Ground Clove
¼ tsp Ground Nutmeg
1 tsp Ground Cinnamon
2 Eggs
12 ounces Canned Evaporated Milk
15 ounces Canned Pumpkin
¼ cup Honey
2 tsp Vanilla Extract
1 - 9 Inch Pie Crust
Directions
Preheat oven to 400 F.
In a medium-sized mixing bowl, mix together the pumpkin, milk and egg yolks.
To this add the cinnamon, nutmeg, cloves, Moscato, sugar, honey, and vanilla extract.
In another bowl, whisk the egg whites to soft peaks.
Fold together both mixtures and pour into a 9-inch piecrust.
Bake for 10 minutes, then reduce heat to 350 F and bake an additional 25 to 35 minutes, until pie filling is set and pie crust edges are browned.
Serve at room temperature.
